Need Some Rib Help!!

[higgies]

Hi!

Ok, so I've got a bunch of boneless ribs sitting in the fridge right now that I boiled for 35 minutes and then put some dry rub on. To finish them off later on, what should I do? I don't have a grill. I was going to finish them off on the George Foreman Grill, but I don't want them to dry out too much....any ideas!?!?!?

[Heidi3]

put them under the broiler are you going to put sauce on them?

[higgies]

No sauce, I just used a dry rub.

I boiled them, rubbed em down, then put them in the fridge until I was ready to cook em. I ended up putting them on the Foreman Grill for about 5 minutes. They turned out alright, a little dry, but alright.

[Heidi3]

No sauce, I just used a dry rub.

I boiled them, rubbed em down, then put them in the fridge until I was ready to cook em. I ended up putting them on the Foreman Grill for about 5 minutes. They turned out alright, a little dry, but alright.

first of all who told you to boil them? you do not boil ribs....here is what you do.....next time

a couple of hours to a day before take a ziploc bag and drop them in thawed, then dump a beer over them ...dump in some salt like a tablespoon smash some garlic, pepper whatever seasonings you like a dash of whorchestershire sauce a sliced onion (I use a bunch of New Mexican red chile with this)... and some olive oil
zip up push the air out and turn once in a while

then take them out whipe them off a bit you can put some rub on and then stick them on a pan under the broiler of your oven...until they are browned flip and flip until done.....that is it .... :nod NO BOILING!!! never boil meat of any type if anything you simmer...easy on the nob!!!

[higgies]

Usually I just broil the darn things opr when I have access to a grill I cook them slowly in the oven for a while, then grill them. Yesterday I just picked them up on a lark so I didn't have time to do a whole lot with them. The package told me to boil them, then grill them...I was just following directions! :P

[sadie147]

The package told me to boil them, then grill them...I was just following directions!

whoa.. a guy who reads/follows directions? what planet are you from? LOL

I actually used to boil wings too till someone also recomended I stop...now i wonder why i ever did it!!! I find that for broiling with a dry rub w/o boiling, baby back wings are the best (I love the ones at Costco!).

[MotherOfGizmo]

I always boil my beef ribs! Then dry spice and grill w/ BBQ sauce, they are so tender they fall off the bone. They have never been dry urplequ: But, I never buy the boneless ones either so maybe that's why?

[SuperDave71]

I love great ribs!!!

Here I found this for you.


And since I am in the Barbque capital of the world...


Ask away!1 I will be more than happy to help



How Competition Cooks Prepare Ribs
From the kitchen of Kevin Taylor, the BBQ GURU

First of all understand, we use "smokers" when we compete, but I will give directions for cooking ribs in the oven. The only thing missing will be that nice smoky flavor...that can be added by simply putting a small amount of liquid smoke into your sauce.

The secret to GREAT ribs is to cook them at low temps for long periods of time. In competition, we cook all of our meats at 225 degrees F and it takes 6 hours for ribs, 10-12 hours for pork butts and up to 18 hours for brisket. Not to worry, I will show you how to do it in around 3 hours!

First let’s explode a few myths about ribs:

MYTH #1

The secret to great ribs is to boil them first!

WRONG!!!!...NEVER, EVER boil your ribs!!!! I don't care what your mother taught you or what a famous chef on FoodTV did. NEVER, EVER BOIL!!

OK, let me explain what water does to meat. There is a certain degree of osmosis that takes place when you boil meat in water. This is accelerated if you use even a little bit of salt in the water or on the meat. In essence, what happens is.....the water goes in and the flavor of the meat goes out. If you doubt this, taste the water after you have boiled something in it. This is the whole concept behind making soup. So, when you boil your ribs, all that wonderful pork flavor comes out (notice how greasy the water is?)

Now, I do agree you will get a tender cut of meat. But, what does that meat taste like WITHOUT any rub or sauce. Does it look good?? Would you even eat it? If you were blindfolded, could you identify what type of meat it is? (Most people have failed this test!!). Next, a simple question.....would you boil your steaks or burgers or chops? I will gladly share the secret to making tender AND flavorful ribs. BTW, a truly GREAT rib can be tested by using simply salt and pepper……..what is called a "dry" rib (a "wet" rib has sauce on it)! I suggest everyone try their ribs this way first……then start experimenting with various rubs and sauces.

MYTH #2

Boiling/steaming gets all the fat out.

WRONG!!!!!

Yes, it will get rid of SOME of the fat. But very rarely will it get rid of ALL the fat. This is the single biggest problem that folks still have with ribs…..even after boiling, there are still pockets of fat.

A quick technical lesson (for cocktail party banter!)..………

Fat can only be rendered in a dry cooking environment over a long period of time and at low temperatures. Here is what happens....the meat must attain a temperature of 160 to 170 degrees F to start the fat rendering process. At these temps, the meat temperature will "plateau"……that is, it will stay at these temps for up to 2 hours on ribs and 4 and 5 hours on butts and briskets. What is happening is, the collagen (connective tissue) starts to break down......this process releases water, which in turn causes a cooling of the meat. So the temps stay steady. This collagen breakdown is what makes meat so tender.

Once this collagen completely breaks down, the temps will start to rise. It is this process that allows ALL of the fat to be rendered from a rib.

OK……on with the lesson!! The night before you should choose your favorite rub……..a combination of spices…….and apply it to the ribs. Then wrap them in Saran Wrap and refrigerate overnight. Here is a very good rub I will share....

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon white pepper.
1 cup brown sugar
1/2 cup paprika

Simply mix all the ingredients together. This may be a little hot for some folks, so simply cut down on the cayenne.

The day you are to cook, take the ribs out about 1 hour prior to cooking.

Preheat your oven to 275 degrees F. If you have more time, you can set the oven at 250 degrees F, and it will take about 4 hours to do.

Place a cake pan of hot water on the lowest rack. You may need to add water to this near the end.

Place the ribs in the oven bone side DOWN...you will NOT turn these over (this allows the fat to "travel" through the meat and leave all that flavor behind)!! Place them on a wire rack directly above the water pan and going in the same direction…you want to catch any drippings in this water pan.

After 1 1/2 hours of cooking (NOT BEFORE!!), spritz or mop the ribs with a mixture of 3 parts apple juice and 1 part oil. Do this every 1/2 - 3/4 hour until done.

To test for doneness, you can look at the bones and watch for the meat to pull back from the ends OR you can use the toothpick test…..insert a toothpick between the bones and if it goes through easily they are done.

Finally......ALWAYS apply any sauces 20 minutes prior to eating...this will avoid the sugars burning and turning black...and believe me, there is loads of sugar in every BBQ sauce!

That's it! You're done! Like I said, this whole process will take around 3-4 hours depending what temp you cook at. It may take a little practice to get to your desired doneness, but, hey, that's half the fun!!



-SuperDave71
:wave :joy

[mrslee44]

Higgies Darling, you did right in boiling your ribs, its the southern bar-b-q way. Makes them nice and tender and melt in your mouth.

Nurselady's recipe sounds scumptious and I'll save it for another day. :yes

Now I do my boneless ribs just like this.

I boil them for about 30 minutes or so
then I plunk them in a crock pot with

LOW CARB SWEET BBQ SAUCE

1 cup tomato sauce
3 T worcestershire sauce
1 T vinegar
1 t liquid smoke
3 pkts Splenda

Combine all ingredients and cook over low heat for 10 min. (Total = 15 carbs - less than 1 g per T)

Depending on your carb count for your tomato sauce will change the total carbs.

Enjoy.

Robin
:hug

BTW Higgies....Lookin" HOT dude.

[Heidi3]

I still say NEVER boil :no if you have to simmer only until tender :nod ....

[mrslee44]

Nurselady, I can totally agree...

simmer until tender, and thats really what I do. I bring to a boil, then turn down the heat.

Thanks for pointing that out.

BTW, I love your advice and posts on low carb eats. You should replace the LOW CARB chef on the food network channel. :nod

Robin

[Heidi3]

Thanks Mslee I never miss one of yours either!!!! :wave